Bun Bo Hue

Bún Bò Huế - Vietnamese Spicy Beef & Pork Noodle Soup

Bun Bo Hue is a flavorful and spicy Vietnamese noodle soup that features beef and pork. It's known for its robust broth, tender slices of beef, and the distinctive aroma of lemongrass and shrimp paste. Here's a classic recipe for cooking Vietnamese Bun Bo Hue:

Ingredients (Check with Pantrea Store for Availabilities):

For the Broth:

• 4-5 pounds beef bones (marrow bones and oxtail are commonly used)
• 1 pound beef shank
• 1 pound pork hock or pig's feet
• 1 Onion, peeled and halved
• 2-3 stalks lemongrass, cut into 4-inch pieces and smashed
• 2-3 slices of ginger
• 3-4 cloves garlic, smashed
• 4-5 tablespoons Bun Bo Hue seasoning
• 2-3 tablespoons Shrimp Paste (mam ruoc)
• 1-2 teaspoons annatto seeds for color (optional)
• Salt and sugar to taste

For the Noodles and Toppings:

• Thick rice vermicelli noodles (Bun Bo Hue noodle available on Pantrea Store)
• Thinly sliced beef (flank, brisket, or sirloin)
• Pork blood cubes (optional)
• Pig's knuckles (optional)
• Sliced green onions
• Bean sprouts
• Fresh herbs (mint, cilantro, and Thai basil)
• Lime wedges
• Sliced banana blossoms (optional)

Condiments:

• Hoisin sauce 
• Sriracha sauce

Instructions:

Preparing the Broth:

1. Start by blanching the beef bones and pork hock or pig's feet in boiling water for about 10 minutes. Drain and rinse them under cold water to remove impurities.
2. In a large stockpot, add the blanched bones, beef shank, pork hock or pig's feet, lemongrass, onion, ginger, and garlic.
3. Fill the pot with enough water to cover the ingredients, and then add the Bun Bo Hue seasoning, shrimp paste, and annatto seeds (if using).
4. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any impurities that rise to the surface.
5. Simmer the broth for at least 2-3 hours or until the meat is tender and the flavors are well developed. Add more water as needed to maintain the desired liquid level.
6. Once the broth is ready, strain it to remove the solids, including bones and aromatics. You should have a clear and flavorful broth.

Assembling the Soup:

1. Cook the rice vermicelli noodles according to the package instructions, then rinse them in cold water and drain.
2. Thinly slice the beef and any other meat you're using, such as pork knuckles or pig's blood cubes.
3. To serve, place a portion of cooked noodles in a bowl. Top with slices of beef and any other desired meat.
4. Ladle the hot broth over the noodles and meat. The heat from the broth will cook the beef slices.
5. Garnish with sliced green onions and bean sprouts.

Serving:

1. Serve the soup with a plate of fresh herbs, lime wedges, and sliced banana blossoms (if using).
2. Provide hoisin sauce and sriracha sauce as condiments for diners to add according to their taste.

Bun Bo Hue is traditionally a spicy dish, so feel free to adjust the level of heat by adding more or less Bun Bo Hue seasoning and shrimp paste. Enjoy your homemade Vietnamese Bun Bo Hue!